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Loaded Twice Baked Potatoes Recipe

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These Loaded Twice Baked Potatoes are a comforting and delicious side dish featuring tender russet potatoes filled with a creamy mixture of boursin cheese, gruyere, chives, and rich heavy cream, baked to a golden perfection. Perfect for a family dinner or a special occasion, these potatoes are both visually appealing and flavorful.

Ingredients

Potatoes

  • 4 russet potatoes (about 7-8 oz each)
  • 2 tablespoons neutral oil
  • Kosher salt & freshly ground black pepper

Filling

  • 1/4 cup minced chives (plus more for garnish)
  • 5 oz boursin cheese, room temperature
  • 1/2 cup finely grated gruyere cheese
  • 1/2 – 3/4 cup heavy cream, room temperature
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the potatoes.
  2. Prepare Potatoes: Scrub the russet potatoes thoroughly to remove any dirt and rinse under cold water. Pat them dry completely. Place the potatoes on a rimmed baking sheet, poke holes all over with a fork, then drizzle with the neutral oil. Rub the oil evenly into the skins and season with kosher salt and freshly ground black pepper.
  3. Bake Potatoes: Bake the potatoes in the preheated oven for 45 minutes or until they are tender and can be easily pierced with a knife. Once done, remove them from the oven and let cool for 15 minutes to make handling easier.
  4. Scoop Out Potato Insides: Carefully cut off the top quarter lengthwise of each potato to expose the inside. Using a spoon, scoop out the potato flesh, leaving about a 1/4 inch border inside the skins to maintain the potato boat shape. Set the potato boats aside and discard the skin portions removed.
  5. Prepare Filling: Place the scooped potato flesh into a mixing bowl along with the minced chives, boursin cheese, and grated gruyere cheese. Also scrape any potato from the cut tops into the bowl. Using a hand mixer, beat the mixture while gradually drizzling in the heavy cream until the filling is smooth, creamy, and pipeable with the cheese fully melted. Adjust the cream quantity as needed. Season with salt and pepper to taste.
  6. Fill and Bake Again: Transfer the creamy filling to a piping bag fitted with a large star tip and pipe the mixture back into the potato boats, creating decorative mounds. Alternatively, use a spoon to fill them. Brush the tops gently with melted butter. Place the stuffed potatoes back on a baking sheet and bake for an additional 15 minutes until the tops start to brown and the potatoes are heated through.
  7. Garnish and Serve: Once out of the oven, sprinkle additional minced chives on top for a fresh and colorful garnish. Serve immediately for the best taste and texture.

Notes

  • Use russet potatoes for the best texture as they have a fluffy interior ideal for mashing and baking.
  • Room temperature ingredients (cheese and cream) help achieve a smooth and creamy filling.
  • The amount of heavy cream can be adjusted depending on desired filling consistency.
  • If you don’t have a piping bag, a spoon works perfectly to fill the potato boats.
  • Make sure to poke holes in the potatoes before baking to allow steam to escape and prevent bursting.
  • For extra crispy skins, you can rub the potato skins with oil again before the second bake.

Find it online: https://justsosavory.com/loaded-twice-baked-potatoes-recipe/